Shortbread with Cacao Nibs

Buttery and thick shortbread cookies, dotted with chocolatey cacao nibs.

Servings: 24 cookies

Author:

Prep Time
20 minutes

Cook Time
1 hour

Brunch Dessert Cookies

American Canadian Scottish

shortbread Cacao Cacao Nibs

Instructions

1 Heat the oven to 325F. Line a 9×9 or a 9×13 pan with parchment paper, leaving
some paper overhanging the sides, to life it out later.
2 In a large mixing bowl, cream together the butter and sugar until it's pale and
fluffy. Add the vanilla. stir to combine.
3 Sift in the the flour and salt. Add the nibs. Stir to combine. The dough will be
a bit crumbly, and you don't want to handle it too much. But give it a few
presses and kneads, to make sure it's sticking together.
4 Press the dough firmly into your chosen pan. Try to flatten and even out the
top.
5 Bake for about an hour. The top should look dry and slightly golden. Rotate the
pan halfway through as well.
6 Cool in the pan for about 15 minutes. Then gently remove from the pan using the
parchment paper overhang. Once they are just cool enough to touch, cut them
using a serrated knife, like a bread knife. I cut them into 4 rows of 8, but cut
them to any size you want.
7 Allow the cut cookies to cool fully on a wire rack. Store in an airtight
container for up to 3 weeks. These cookies also freeze really well in a sealed
container or bag for about 3 months.